title: Enrichment of functional properties of ice cream with pomegranate by-products.
abstract: Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil.
authors.affiliation: Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Çam
authors.affiliation: Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey.
authors.forename: Fatma
authors.initials: F
authors.lastname: Erdoğan
authors.affiliation: Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey.
authors.forename: Duygu
authors.initials: D
authors.lastname: Aslan
authors.affiliation: Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey.
authors.forename: Merve
authors.initials: M
authors.lastname: Dinç
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000032:analysis; D055598:Chemical Phenomena; D005260:Female; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007004:Hypoglycemic Agents / Q000032:analysis; D007054:Ice Cream / Q000032:analysis*; D008042:Linolenic Acids / Q000032:analysis; D029561:Lythraceae / Q000737:chemistry*; D008297:Male; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D013649:Taste / Q000502:physiology*
chemical_list: D000975:Antioxidants; D007004:Hypoglycemic Agents; D008042:Linolenic Acids; D010636:Phenols; D010936:Plant Extracts; D010938:Plant Oils; C519714:punicic acid
keywords: antidiabetic activity; enrichment; ice cream; pomegranate peel phenolics; pomegranate seed oil